Preparation process of fermented cordyceps health-care yellow wine

Abstract

The invention discloses a preparation process of fermented cordyceps health-care yellow wine, which comprises the following steps of: adding 4 percent of sweet wine yeast and 2 percent of activated yeast liquid in sticky rice and cordycepin powder which are used as raw materials when a mixture of the sticky rice and cordycepin powder falls into a cylinder; carrying out main fermentation for 5 days at 30 DEG C; and fermenting for 20-25 days at 15-18 DEG C to prepare cool cordyceps health-care yellow wine which keeps inherent unique flavors of the yellow wine and has a certain health-care function. The fermented cordyceps health-care yellow wine has the advantages of simple process, low cost, stability, feasibility, high extraction ratio of cordycepin nutrient components, rich nutrition of the cordyceps health-care yellow wine, pleasant embellish taste, obvious cordyceps fragrance and favorable health-care efficacy.

Description

technical field [0001] The invention relates to a health-care wine, in particular to a preparation process of a fermented cordyceps health-care rice wine. Background technique [0002] With the improvement of people's living standards and the enhancement of health care awareness, more and more wine companies and medical professionals have paid more and more attention to the research on the health care function of wine. For example, major wine producing countries attach great importance to the research on the health function of wine; Japan attaches great importance to the research on the health function of sake. Yellow rice wine is a kind of low-alcohol nutritional original juice wine that is loved by consumers. It is rich in nutrients, mild in nature, mellow in taste, and unique in flavor. It contains dextrin, maltose, glucose, isomaltooligosaccharides, various organic acids, polypeptides, amino acids, vitamins, and various mineral elements. According to the records of tra...

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Problems solved by technology

[0005] The above two existing technologies are not only complicated in technology, but also the prepared Cordyceps health-care rice wine is prepared wine, and the taste is not as refreshing and sweet as fermented wine; the former uses Cordyceps sporocarp as raw material, which has high cost, limited sources, and low practicability of the scheme , the product is difficult to mass-produce and promote. Although the latter uses mycelium with low cost as the raw material, the active ingredients of Cordyceps are extracted by heating and leaching. At higher temperatures, the temperature-sensitive components in the mycelium will be greatly affected At the same time, the main component of the mycelium is protein, which has a fishy smell, which can easily lead to the dissolution of fishy smell in the wine, reducing the excellent taste. At the same time, the extraction method cannot make the protein transform into amino acids under the action of microorganisms, resulting in a large loss of nutrients

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